Feeding frenzy
This week I:
- baked two pumpkin pies from scratch, and used them to bribe my parents over for a visit (so they could take home at least some of the beet pickles);
- made a chocolate cookie dough that served as the base for witches brooms (with pretzels for handles) and witches' hats (with macaroons for the pointy bits);
- sugar cookies
- finger cookies (sugar cookies with a bit of almond, shaped like fingers with whole blanched almond fingernails, glued in place with red icing "blood");
- broken glass and blood cupcakes (red velvet cake recipe, corn syrup and sugar "glass", and corn syrup/corn starch "blood"). This recipe needs some tweaking as I ended up with far too much "glass", and the "blood" should have been boiled. It is worth doing again, though.
Combined with other donations, our calorie cart raised $176 for charity at work today.
I'm cvelebrating the end of the sugar rush with trouchia, a Swiss chard omelette from southern France. I have loathed Swiss chard since unfortunate experiences in childhood, but this is quite tasty.
Posted via m.livejournal.com.
- baked two pumpkin pies from scratch, and used them to bribe my parents over for a visit (so they could take home at least some of the beet pickles);
- made a chocolate cookie dough that served as the base for witches brooms (with pretzels for handles) and witches' hats (with macaroons for the pointy bits);
- sugar cookies
- finger cookies (sugar cookies with a bit of almond, shaped like fingers with whole blanched almond fingernails, glued in place with red icing "blood");
- broken glass and blood cupcakes (red velvet cake recipe, corn syrup and sugar "glass", and corn syrup/corn starch "blood"). This recipe needs some tweaking as I ended up with far too much "glass", and the "blood" should have been boiled. It is worth doing again, though.
Combined with other donations, our calorie cart raised $176 for charity at work today.
I'm cvelebrating the end of the sugar rush with trouchia, a Swiss chard omelette from southern France. I have loathed Swiss chard since unfortunate experiences in childhood, but this is quite tasty.
Posted via m.livejournal.com.